8 c. chicken stock
1 c. rice
4 separated eggs
6 tbsp. lemon juice
Salt

Bring chicken stock to boil in a large pot. Add rice and simmer, covered, for 20 minutes. Remove from heat. Beat egg whites until stiff; add the egg yolks, beat well. Slowly add lemon juice to eggs, beating constantly; slowly add 2 cups of the hot chicken stock, beating continuously until well mixed. Pour the egg mixture into the remaining chicken stock. Stir well. Heat, but do not allow to boil. Serve garnished with lemon slices. Serves 6.